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Butternut Squash, Sausage, And Wild Rice Soup

  • Yield: 8 to 10 servings


  • One 1 1/2- to 2-pound butternut squash, cut in half, seeds and strings removed
  • 2 tablespoons olive oil
  • 3 quarts Chicken Stock or
  • canned low-sodium chicken broth
  • 2 1/2 cups chopped yellow onions
  • 1 cup wild rice
  • 3/4 pound kielbasa or other smoked sausage, cut into 1/2-inch slices
  • 2 cups fresh or thawed frozen corn kernels (about 2 large fresh ears of corn)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups half-and-half
  • 2 tablespoons minced fresh flat-leaf parsley


  • Preheat the oven to 400?F.
  • Rub the cut sides of the squash halves with 1 tablespoon of the olive oil. Place on a baking sheet flesh side down and roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour.
  • Let the squash cool until easy to handle, then scoop the flesh from the skin with a large spoon. PurÈe the butternut flesh with 2 cups of the stock in a food processor or blender.
  • Bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Add the sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups onions, the corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes. Add the remaining 6 cups stock and the squash purÈe and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally and skimming any fat that rises to the surface.
  • Stir in the rice and cook for 5 minutes. Stir in the half-and-half and parsley.
  • Serve hot ladled into bowls.